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Porter

Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 11.05 liters
Post Boil Size: 8.01 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 345 calories (Per 0.75L)
Carbs: 30.5 g (Per 0.75L)

Created: Sunday June 9th 2024

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

27.0

SRM (morey):

23.9

Mash pH

5.6

Cost €

7.63

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1,330 g	Weyermann - Munich Type I1330 g Munich Type I	2.58 € / kg 3.43 €	38	6	72.1%
133 g	Weyermann - Carapils133 g Carapils	3.85 € / kg 0.51 €	34.5	2.1	7.2%
133 g	Flaked Wheat133 g Flaked Wheat	3.95 € / kg 0.53 €	34	2	7.2%
99 g	Simpsons - Chocolate Malt99 g Chocolate Malt	4.65 € / kg 0.46 €	31.7	444	5.4%
150 g	Brown Sugar150 g Brown Sugar	2.00 € / kg 0.30 €	45	15	8.1%
1,845 g / 5.23 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Chinook5 g Chinook Hops	0.08 € / g 0.40 €	Pellet	11.8	Boil	60 min	20.81	50%
2.50 g	Styrian Wolf2.5 g Styrian Wolf Hops	0.04 € / g 0.10 €	Pellet	13	Boil	10 min	4.16	25%
2.50 g	Styrian Wolf2.5 g Styrian Wolf Hops		Pellet	13	Whirlpool	0 min	2.03	25%
10 g / 0.50 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 g	Chinook (Pellet) 5 g Chinook (Pellet) Hops	0.08 € / g 0.40 €	20.81	50%
5 g	Styrian Wolf (Pellet) 5 g Styrian Wolf (Pellet) Hops	0.04 € / g 0.20 €	6.19	50%
10 g / 0.60 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 L	up to 8L	Strike	71 °C	68 °C	60 min
3 L	untill full (9L)	Sparge	78 °C	73 °C	15 min
2 L	10min before end of ebullition, top off untill full (9L)	Top Off	80 °C	99 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Sea salt		Water Agt	Mash	1 hr.
5 g	Citric acid		Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Kveik Yeast M12

Amount:	3.33 Grams	Cost:	0.57 € / each 1.90 €
Attenuation (avg):	79.5%	Flocculation:	High
Optimum Temp:	20 - 40 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 35 B cells required

1.90 € Yeast Pitch Rate and Starter Calculator

Priming

Method: BrownSugar Amount: 50g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Eau Toulouse

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	4	79.6	110.1	20	116
Mash Chemistry and Brewing Water Calculator

Notes

add some lemon for pH! (7 drop / L == 5g / 14L) (TODO: x2??)

1 or 2g of sea salt for 14L

empatage

5 < ph < 5.5

palier proteique: 50-55°C 20-30min

si malt peu transformé (?), ou non malté (ex: froment, riz)
-> évite maish trop gluante

palier saccharification: 67°C
beta: 55-65°C
alpha: 68-72°C

test iode: (betadine)
mou (sans grain) tourne violet si reste amidon, sinon ambré/rouge

t <= 65°C: plus fine, moins de corps, plus sèche
t > 68°C: plus douce, plus sucrée, encore des sucres moins fermentescibles

multi paliers: 40/50 - 60 - 70 °C
```
        (20)   30   30 min (à adapter)<br />
```
mash-out/rinçage: 78°C MAX (sinon tanins)

méthode anglaise: plusieurs empatages

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-06-09 12:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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